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Friday, 7 December 2012

Mini Oreo Cheesecake

To my regular visitors, my apologies for the long silence.To make up for my tardiness in updating this blog, here's a little treat from my kitchen to yours...mini upside down oreo cheesecakes...

A month ago, I was quite caught up planning for a holiday trip...it was a last minute decision as we almost gave up the idea when we couldn't get on the flight. By chance or fate, (or rather, thanks to my never-give-up attitude of checking the airlines system every other few hours) I managed to get all of us booked on the same flight. As we neither speak or read Korean language, I had to make sure I did a thorough job of getting into the minute details to prevent any hiccups during our trip. My 'strengths' in micro-managing pays off. Everything went well, we got to visit the places we had planned and didn't have much problem finding the popular makan(eating) places. As usual, we were on a shoestring budget, everything was DIY, backpackers style...only difference was, instead of carrying backpacks we maneuvered the busy streets and from train stations to stations with cabin bags in tow ;)

Our holiday trip was a real short one...time flies and in no time we are back to our daily mundane lives :(
In between doing loads after loads of laundry, I took time to 'spot clean' my fridge. Lying in the fridge was this block of cream cheese, crying out loud to me that I was right on time, it would exceed the expiry date the very next day!

Instead of procrastinating and end up having to throw it into the bin the next day, I googled for suitable recipes that calls for cream cheese. I remember seeing some oreo cheesecake recipes some time back, and it was a good thing that the recipe requires very basic baking ingredients, and, I am never short of oreos! The only problem was, I didn't have any sour cream on hand, but I do have yoghurt in the fridge. I went ahead and replaced the sour cream with yoghurt. I guess not much damage was done...

I baked them with paper muffin cups...one whole oreo cookie is placed inside each cup before filling it up with the batter. The preparation was rather fuss free, quick and simple. I followed the baking time but extended it for another couple of minutes as I did the skewer test and the centre was still wet although the top was set. For fear of over baking, I turned off the heat even though the inside was still not set. I believe they would be fully set in the fridge (upon cooling, the cakes have to be chilled in the fridge before consuming).

My little baking retreat was a great success. These mini cheesecakes were really delicious, and I thought they looked very lovely with the oreo cookies on top :)

They are excellent after dinner treats even though I am not an oreo fan, and I am sure they would jazz up any tea time tables especially when there are guests around ;)

Place one whole cookie in each of the 10 muffin paper cups (or line muffin tins with paper liners).

Beat cream cheese with an electric mixer (medium high speed) until smooth.

Add in sugar, beat until just combined, scrape down the sides of the bowl when necessary.

Add in vanilla extract, beat until just combined.

Gradually drizzle in the egg, beat to combine, scrape down the sides of the bowl when necessary.

Add in sour cream, beat till just combined.

Add chopped cookies, fold with a spatula.

Fill each muffin cup almost to the brim. Bake for about 22~25 minutes until the filling is set and not jiggly. Transfer to wire rack, leave to cool completely. Cover or store in airtight containers and leave to refrigerate at least 4 hours or overnight. When ready to serve, remove cake from muffin cups, serve cookies sides up.

Hi HHB...I have baked the cake this morning. YUMMY!. I cut the sugar to 35g...still taste yummy...I think the cake will still soft and wet after bake...once it cool the whole cake will set...will definitely bake again...thanks for sharing.

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Actually I can't remember where I bought those candies as I got them long time ago. It is either from Phoon Huat or SKP. These candies actually give off tiny sparks as they burn, quite nice, however, do note that the ashes would drop off onto the cake, so best is to blow them off asap.

Thanks HHB for this simple and delicious recipe :) I made it yesterday for my friends and they love it! The cheesecake looks like mooncake when it's upside down, don't you think so? :) Btw, how long can I keep this in the fridge (in airtight container)?

Hi Happy HomeBaker, I love your blog, as a foodie its an insoiration to read your blog. May I just check with you can I double the recipe to make 20 cheesecakes instead? Can I do it at one go or do separately? Thank you :)

You can double the recipe and make at one go, no problem with that, in fact I used 1/4 of the original recipe (refer the link above). Have fun baking and I am sure you will find these mini cheesecakes delicious :)